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Registros recuperados: 19
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Antioxidant potential of chestnut (Castanea sativa L.) and almond (Prunus dulcis L.) by-products. IPB - Escola Superior Agrária
Barreira, João C.M.; Ferreira, Isabel C.F.R.; Oliveira, M.B.P.P.; Pereira, J.A..
The antioxidant properties of almond green husks (Cvs. Duro Italiano, Ferraduel, Ferranhês, Ferrastar and Orelha de Mula), chestnut skins and chestnut leaves (Cvs. Aveleira, Boa Ventura, Judia and Longal) were evaluated through several chemical and biochemical assays in order to provide a novel strategy to stimulate the application of waste products as new suppliers of useful bioactive compounds, namely antioxidants. All the assayed by-products revealed good antioxidant properties, with very low EC50 values (lower than 380 μg/mL), particularly for lipid peroxidation inhibition (lower than 140 μg/mL). The total phenols and flavonoids contents were also determined. The correlation between these bioactive compounds and DPPH (2,2-diphenyl-1-picrylhydrazyl)...
Tipo: Article Palavras-chave: Chestnut; Almond; By-products; Antioxidant activity; Total phenols.
Ano: 2010 URL: http://hdl.handle.net/10198/3036
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Avaliação de subprodutos da industrialização de óleo de soja como fonte de energia em rações para frangos de corte. Infoteca-e
ALBINO, L. F. T.; JAENISCH, F. R. F.; LIMA, G. J. M. M. de; GOMES, P. C.; BARBIERI, D..
1993
Tipo: Comunicado Técnico (INFOTECA-E) Palavras-chave: Frango de corte; Nutrição; Subproduto; Broiler; Nutrition; By-products.
Ano: 1993 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/434266
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Bacillus thuringiensis development from 1971 to 1996: cases of a research group in Brazil. Repositório Alice
MORAES, I.O.; CAPALBO, D. M. F.; ARRUDA, R.O.M.; BIANCHI, V.L..
1996
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Biocontrol agent; Fermentation process; Bioinsecticide; Mass production; By-products; Culture media.
Ano: 1996 URL: http://www.alice.cnptia.embrapa.br/handle/doc/12562
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Désinfection de l’eau de mer – DESIMER Etude des sous-produits de désinfection ArchiMer
Stavrakakis, Christophe; Papin, Mathias; Dupuy, Beatrice; Riou, Karen; Penisson, Christian; Nourry, Max; Hatt, Philippe-jacques; Buchet, Vincent; Palvadeau, Hubert.
L'eau qui alimente des structures d’élevage ou encore des plateformes expérimentales aquacoles (et potentiellement l’eau qui en est issue) peut être contaminée par des agents pathogènes infectant les coquillages, et plus particulièrement les huîtres, ou encore par des agents pathogènes entériques représentant un risque pour les consommateurs. Par ailleurs, la production possible d'huîtres tétraploïdes dans les installations d’élevage implique l’étude de solutions de traitement adaptées pour éviter tout rejet de gamètes, larves ou naissain d’animaux polyploïdes dans l'environnement. Le projet DESIMER a donc pour objectif d’étudier et de comparer différentes techniques de désinfection de l’eau de mer : la chloration, l’ozonation et le rayonnement UV afin de...
Tipo: Text Palavras-chave: Désinfection; Traitement de l’eau; Sous-produits; Vibrio aestuarianus; OsHV-1; Crassostrea gigas.; Disinfection; Water Treatment; By-products; Vibrio aestuarianus; OsHV-1; Crassostrea gigas..
Ano: 2017 URL: http://archimer.ifremer.fr/doc/00376/48756/49141.pdf
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Digestibilidade aparente de dietas contendo farelo de cacau ou torta de dendê em cabras lactantes. Repositório Alice
SILVA, H.J. de O.; PIRES, A.J.V.; SILVA, F.F. da; VELOSO, C.M.; CARVALHO, G.G.P. de; CEZÁRIO, A.S.; SANTOS, C.C..
O objetivo deste trabalho foi avaliar a digestibilidade aparente dos nutrientes de dietas, contendo farelo de cacau (Theobroma cacao L.) ou torta de dendê (Elaeis guineensis Jacq.), em substituição parcial ao concentrado à base de milho e farelo de soja, na alimentação de cabras lactantes. Foram utilizadas cinco cabras da raça Saanen, aos 60 dias de lactação, em experimento delineado em quadrado latino 5x5, com duração de 14 dias, dos quais 10 dias de adaptação e quatro para coleta dos dados. As dietas, formuladas para possibilitar produção de 2 kg de leite por dia, constituíram-se de 36% de volumoso e 64% de concentrado. Utilizou-se, como volumoso, a silagem de milho e concentrado padrão, com substituição de 0%, 15% e 30% pelo farelo de cacau ou torta de...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Caprino; Resíduos; Subprodutos; Goat; Residues; By-products.
Ano: 2005 URL: http://www.alice.cnptia.embrapa.br/handle/doc/113976
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Effects of aroma quality on the biotransformation of natural 2-phenylethanol produced using ascorbic acid Electron. J. Biotechnol.
Tian,Xun; Ye,Rui; Wang,Jingwen; Chen,Yifei; Cai,Baoguo; Guan,Shimin; Rong,Shaofeng; Li,Qianqian.
Background Natural 2-phenylethanol (2-PE) is an important flavoring that emits the aroma of roses. During biotransformation, the aroma quality of natural 2-PE is affected by its main by-products, which include butanol, isobutyric acid, butyric acid, and isovaleric acid. Thus, controlling undesirable by-product formation can reduce the effect of odor on 2-PE aroma quality. Results 2-PE was produced through biotransformation using l-phenylalanine as a substrate and glucose as a carbon source. Ascorbic acid was added to the system to improve the redox reaction and suppress the generation of by-products. Principal component analysis of the aroma quality of 2-PE was performed using an electronic nose. Similarity analysis revealed that the effects of four...
Tipo: Journal article Palavras-chave: Aroma quality; Ascorbic acid; Biotransformation; By-products; 2-Phenylethanol.
Ano: 2015 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000400005
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Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) By-Products Using Protamex Protease ArchiMer
Nguyen, Thi-my-huong; Sylla, Khalifa Serigne Babacar; Randriamahatody, Zo; Donnay-moreno, Claire; Moreau, Jacques; Luyen Thi Tran,; Berge, Jean-pascal.
Long-term proteolysis of tuna by-products (head, viscera and tail) by the wide spectrum protease Protamex has been investigated and compared. After hydrolysis, two fractions (soluble aqueous phase and insoluble sludge) were collected. Chemical compositions of each fraction and molecular mass distributions of soluble peptides were determined. Degrees of hydrolysis obtained after 12 h of hydrolysis of head, viscera and tail were 32.3, 16.8 and 22.2 %, respectively. Nitrogen recovery in the soluble fractions was 73.6 % for the head, 82.7 % for the viscera and 85.8 % for the tail. Lipid distribution indicated that the majority of lipids remained in the sludge. Such proteolysis appears useful for the production of very different fractions: one rich in peptides...
Tipo: Text Palavras-chave: Tuna; By-products; Proteolysis; Nitrogen recovery; Fish protein hydrolysates.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00030/14142/14042.pdf
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La gestion des ressources et des territoires : Application à la mise en oeuvre de projets de valorisation de sous-produits de poisson ArchiMer
Penven, Anais.
Beyond the technical and technological advances in the conversion of marine by-products into useful products, the territorial, economic, social, political and environmental parameters, which govern all forms of approaches for fish by-products upgrading, must be taken in account. This is essential to understand why and how bioconversion technologies are applicable. The fishery sector is facing several issues such as fish stocks weakening, recourse to imports, aquaculture rising or consumers behaviors which complicate the approach of fish by-products upgrading as it is linked to the raw material processing. Thanks to some projects addressed this thematic in recent years, several quantitative and qualitative data about by-products deposits are available....
Tipo: Text Palavras-chave: Sous-produits; Valorisation; Territoire; Pêche; Gestion; Transformation; Stratégie industrielle; Multi-filières; By-products; Upgrading; Territory; Fishing; Management; Processing; Industrial strategy; Agrowastes.
Ano: 2014 URL: http://archimer.ifremer.fr/doc/00212/32347/30796.pdf
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Laccase production by macro-basidiomycetes using Jatropha curcas seed cake as substrate under solid state cultivation. Repositório Alice
CUNHA, J. R. B.; CONCEIÇÃO, A. A.; VIEIRA, V. O.; DIAS, E. S.; ALMEIDA, E.; MENDONCA, S.; SIQUEIRA, F. G. de.
bitstream/item/187322/1/2018-Enzitec-Cunha-et-al-Resumo.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Cell wall degrading enzymes; Macrofungi; Biodiesel cake; By-products.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1100354
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Mandioca e seus subprodutos na alimentacao de aves e suinos. Infoteca-e
MAZZUCO, H.; BERTOL, T. M..
Fatores antinutritivos; Metodos de processamento; Valor nutritivo da mandioca e seus subprodutos para alimentacao de aves e suinos.
Tipo: Circular Técnica (INFOTECA-E) Palavras-chave: Suino; Ave; Alimentacao; Mandioca; Subprodutos; Swine; Poultry; Feeding; Cassava; By-products.
Ano: 2000 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/439244
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Possibility of using apple pomaces in the process of propionic-acetic fermentation Electron. J. Biotechnol.
Piwowarek,Kamil; Lipińska,Edyta; Hać-Szymańczuk,Elżbieta.
Background: In 2014, apple production in EU countries amounted to 11.8 million tonnes. A constant increase in the production of these fruits will lead to the accumulation of thousands of tonnes of apple pomace (production waste). The amount of industrial apples is the highest - their proportiononthe market is estimated at 50-60%, of which over 95% is processed into juice. The proportion of pomace in the traditional pressing method accounts for 20% offruits used. Results: Analysis of the growth dynamics of wild strain Propionibacterium freudenreichii T82 in micro-cultures using different carbon sources showed that the highest bacterial growth occurs in an environment with fructose and the most intense biosynthesis of metabolites was found in medium...
Tipo: Journal article Palavras-chave: Acetic acid; By-products; Carbon sources; Propionibacterium; Propionic acid; Waste materials.
Ano: 2016 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000500001
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Procédé d'extrusion réactive et/ou enzymatique pour l'extraction de phycocolloïdes : application aux produits de la mer ArchiMer
Makoure, Dounia; Arhaliass, Abdellah; Echchelh, Adil; Baron, Regis; Legrand, Jack.
In this paper we present the reactive extrusion process to extract the phycocolloids from the sea products. By comparing with other techniques, this process has a several advantages like the economic return, the flexibility, the production of various products with different characteristics and time gains. There are two types of extruder: single-screw and double-screw, each one has its specific properties. The solid products are introduced by means of the hopper that is equipped with a dosage pump for the regulation of the flow. Liquid products are, generally, injected in the not filled zones, through an external pump. The products undergo thermo mechanical modifications and then the shaping of the final products was done in the die. The reactive extrusion...
Tipo: Text Palavras-chave: Extrusion réactive; Valorisation; Coproduits; Produits de la mer; Phycocolloïdes alginate; Reactive extrusion; Valorization; By-products; Sea-products; Phycocolloids; Alginate.
Ano: 2019 URL: https://archimer.ifremer.fr/doc/00500/61171/64645.pdf
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Production et caractérisation de fractions protéiques à partir des coproduits de la sole tropicale (Cynoglossus senegalensis) ArchiMer
Sylla, K. S. B.; Musabyemariya, B.; Berge, Jean-pascal; Seydi, Mg.
The by-products (viscera, heads, backbone and skins) of tongue sole coming from a Senegal frozen fisherie plant, were hydrolized with the Protamex® enzyme.Degrees of hydrolysis of 30 and 19% were obtained respectively with 40°C and 50°C.The results also showed that the proteins contained in these by-products are completely solubilized by the action of this protease at the end of 180 minutes of hydrolysis. The biochemical characterization showed that these hydrolysates are rich in proteins (61%) and minerals (10%). However, the hydrolysates contain peptides of lower molecular sizes 1760Da.Lastly, these hydrolysates have high nutritional value in order to set up table fowls because they have in big quantity 9 essential amino acids for the poultry feed.
Tipo: Text Palavras-chave: Co-produits; Hydrolyse enzymatique; Protéines; By-products; Enzymatic hydrolysis; Proteins.
Ano: 2008 URL: http://archimer.ifremer.fr/doc/00015/12621/9506.pdf
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Proteolysis of shrimp by-products (Peaneus monodon) from Madagascar ArchiMer
Randriamahatody, Zo; Sylla, K. S. B.; Nguyen, Thi-my-huong; Donnay-moreno, Claire; Razanamparany, L.; Bourgougnon, N.; Berge, Jean-pascal.
To generate and recover elements from shrimp heads, proteolysis was performed with commercial acidic or alkaline proteases for 22 h. The resulting phases were characterized for protein and lipid content and amino acid composition while the molecular profiles of soluble peptides were established. Whatever the protease used, more than the half of the initial dry matter was found into aqueous phase including most of the proteins while lipids were found to remain insoluble. Hydrolysates were mainly constituted by small peptides (480% below 1000 Da) with up to 14–15 amino acids identified. Moreover, all the hydrolyses have led to an increase of the amount of essential amino acids into the hydrolysates, including lysine. Thus, such proteolysis of shrimp heads can...
Tipo: Text Palavras-chave: By-products; Shrimp; Proteolysis; Hydrolysate.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00055/16646/14196.pdf
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Sensory and aromatic characteristics of tongue sole by-products hydrolysates (Cynoglossus senegalensis) ArchiMer
Sylla, K. S. B.; Berge, Jean-pascal; Prost, Carole; Musabyemariya, B.; Seydi, Mg.
Tongue sole by-products coming from fish-filleting plant were hydrolyzed by Protamex® protease. To identify the future application of hydrolysates, a sensory analysis was carried out.The sensory profile was performed with a jury of 14 specialized judges.11 profiles were found by this panel of tasting. In addition, the aromatic characterization revealed that 57 molecules are responsible for these odours described in sensory analysis.The description of these aromatic compounds opens potential way of valorization of these hydrolysates in human and animal consumption.
Tipo: Text Palavras-chave: Hydrolyse enzymatique; Co-produits; Arôme; Enzymatic hydrolysis; By-products; Aroma.
Ano: 2009 URL: http://archimer.ifremer.fr/doc/00003/11428/7976.pdf
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Valoración nutritiva y fermentativa del ensilado de bagazo de caña de azúcar (pre-fermentado) con residuos de lechuga (Lactuca sativa L.) Colegio de Postgraduados
Bastida López, Artemio Rafael.
Se realizó un bioproceso tecnológico para el mejoramiento de los parámetros fermentativos del ensilaje, incluyendo la fermentación sólida (FS) como biotratamiento para bagazo de caña de azúcar. Se utilizaron residuos de lechuga (L), bagazo de caña de azúcar sin fermentar (B) y bagazo de caña de azúcar fermentado por FS durante de 30 días (BFS). Se realizaron cuatro tratamientos T1) 2,93kg de L + 1,08kg de B (70% H); T2) 2,93kg de L + 1,08kg de BFS (70% H); T3) 3,16kg de L + 0,84kg de BFS (75% H) y T4) 3,16kg de L + 0,84kg de B (75% H). Se evaluaron parámetros nutritivos, fermentativos y de digestibilidad a 0, 4, 8, 16, 24 y 32 días de ensilaje. Los contenidos de FDN y FDA disminuyeron de 6,53% y 3,24% de MS cuando el bagazo de caña de azúcar se...
Tipo: Tesis Palavras-chave: Subproductos; Digestibilidad “in vitro”; Fermentación sólida; Maestría; Ganadería; By-products; Digestibility “in vitro”; Solid state fermentation.
Ano: 2007 URL: http://hdl.handle.net/10521/1541
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Valoración nutritiva y fermentativa del ensilado de bagazo de caña de azúcar (pre-fermentado) con residuos de lechuga (Lactuca sativa L.) Colegio de Postgraduados
Bastida López, Artemio Rafael.
Se realizó un bioproceso tecnológico para el mejoramiento de los parámetros fermentativos del ensilaje, incluyendo la fermentación sólida (FS) como biotratamiento para bagazo de caña de azúcar. Se utilizaron residuos de lechuga (L), bagazo de caña de azúcar sin fermentar (B) y bagazo de caña de azúcar fermentado por FS durante de 30 días (BFS). Se realizaron cuatro tratamientos T1) 2,93kg de L + 1,08kg de B (70% H); T2) 2,93kg de L + 1,08kg de BFS (70% H); T3) 3,16kg de L + 0,84kg de BFS (75% H) y T4) 3,16kg de L + 0,84kg de B (75% H). Se evaluaron parámetros nutritivos, fermentativos y de digestibilidad a 0, 4, 8, 16, 24 y 32 días de ensilaje. Los contenidos de FDN y FDA disminuyeron de 6,53% y 3,24% de MS cuando el bagazo de caña de azúcar se...
Tipo: Tesis Palavras-chave: Subproductos; Digestibilidad “in vitro”; Fermentación sólida; Maestría; Ganadería; By-products; Digestibility “in vitro”; Solid state fermentation.
Ano: 2007 URL: http://hdl.handle.net/10521/1461
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Vinaza y composta de cachaza como fuentes de NPK en caña de azúcar Colegio de Postgraduados
Hernández Melchor, Gloria Isela.
El Ingenio Pujiltic del municipio de Venustiano Carranza, Chiapas, enfrenta problemas ambientales ocasionados por la producción de residuos: vinaza y cachaza. La vinaza es vertida en los canales de riego de las zonas aledañas al Ingenio sin ningún control, mientras que la cachaza es acumulada en los caminos, donde las altas temperaturas de fermentación provocan su quema. Resultados experimentales indican que la composición química de estos subproductos les permite ser aprovechados como fuente de nitrógeno, fósforo y potasio en el cultivo de caña de azúcar. Por ello, se establecieron experimentos con ocho tratamientos en dos tipos de suelos: Gleysol mólico y Calcisol hipocálcico. Las variables evaluadas fueron; dinámica de nutrimentos edáficos,...
Tipo: Tesis Palavras-chave: Dosis de fertilización; Subproductos; Vinaza; Composta de cachaza; Caña de azúcar; Maestría; Producción Agroalimentaria en el Trópico; Fertilization dose; By-products; Vinasse; Filter cake; Sugar cane.
Ano: 2007 URL: http://hdl.handle.net/10521/1463
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Water ratio effect on the proteins hydrolysis tongue sole by-products (Cynoglossus senegalensis) ArchiMer
Sylla, K. S. B.; Musabyemariya, B.; Berge, Jean-pascal; Seydi, Mg.
In this study the effectiveness of four different water ratio to hydrolyze sole by-products by using Protamex® were compared. Average proteins yields and degree of hydrolysis (DH %) of different hydrolysates were measured, and their peptide profiles were analysed by using gel filtration chromatography. It was found that by changing the hydrolysis conditions it was possible to produce hydrolysates with the same proportion of proteins (60%) and very different in peptide composition (from 294 to 13700 Da).
Tipo: Text Palavras-chave: Coproduits; Eau; Hydrolyse enzymatique; Protéines; By-products; Water; Enzymatic hydrolysis; Proteins.
Ano: 2008 URL: http://archimer.ifremer.fr/doc/00015/12620/9505.pdf
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